PRESS ROOM

Welcome to the Cookery By the Book Podcast with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table, talking to cookbook authors.

No two foods scream “special occasion” like steak and cake.

But Elizabeth Karmel says she rarely orders them in restaurants because, inevitably, they fail to live up to her expectations

In this series, Sara Moulton, ’81, shares her wisdom on all things culinary, from trends and treats to tips.

How does a particular cut of beef rise from obscurity to celebrity status? Top butchers offer a glimpse into their business—plus pro tips on how to put a perfect sear on the steaks they’re loving now

The Fourth of July holiday is the nation’s most popular day to fire up the grill for a cookout. Grilling is a healthy cooking option, and most foods take well to the grill. 

Listen, steak and cake might sound like an odd pairing, but think of it this way: You love a deliciously juicy steak and you love a perfectly fluffy cake. Why not follow your decadent savory meal with some more decadence?

Everyone knows how to cook a steak, and the best cakes come from a bakery box, right? Karmel (BBQ&A, 2014) proves these assumptions more than wrong with these 100-plus recipes pairing, you guessed it, steak and cake.

Carolina barbecue began on the coast in the 16th century, worked its way toward the mountains, separated into eastern and western, and continues to feed our bellies and define our state to this day.

Perfect for Cinco de Mayo, Mother’s Day or Father’s Day celebrations, these kebabs, from grilling guru Elizabeth Karmel’s new cookbook, Steak and Cake, uses skirt steak, a long, thin, flavorful cut that’s great on the grill.